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Chocolate Bourbon Pecan Swiss Roll Recipe

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★★★★★

4.7 from 86 reviews

This decadent Chocolate Bourbon Pecan Swiss Roll features a rich cocoa sponge cake rolled with a creamy bourbon-infused cream cheese filling, topped with smooth chocolate ganache and drizzled with a luscious bourbon caramel sauce. Garnished with crunchy pecans or pralines, this elegant dessert combines layers of chocolate and bourbon flavors for an indulgent treat perfect for any special occasion.

Ingredients

Scale

Sponge Cake

  • 1 cup cake and pastry flour
  • 1/2 cup cocoa powder (plus extra for dusting)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 8 large eggs, separated, room temperature
  • 1 cup granulated sugar, divided
  • 1/2 cup Wesson Vegetable Oil
  • 1 tsp instant espresso powder
  • 2 1/2 tbsp bourbon (to brush on sponge)

Chocolate Ganache

  • 1 cup 35% cream
  • 1 1/4 cups semi-sweet chocolate, chopped

Bourbon Caramel Sauce

  • 1 cup granulated sugar
  • 1 tbsp water
  • 1/4 cup butter
  • 6 tbsp 35% cream
  • 2 1/2 tbsp bourbon

Cream Cheese Filling

  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 tbsp milk
  • 2 tsp pure vanilla extract
  • 1/2 cup 35% cream, whipped

Garnish

  • 1/2 cup pecans, pralines, or chocolate shavings

Instructions

  1. Prepare Sponge Cake: Preheat your oven to 350°F (177°C). Lightly grease a 12” x 17” baking sheet with Wesson Vegetable Oil and line it with parchment paper. In a medium bowl, sift together the cake and pastry flour, cocoa powder, baking powder, and salt; set aside. In the stand mixer fitted with the paddle attachment, whip the egg whites on high speed until frothy, then gradually add 1/2 cup sugar and continue whipping until stiff peaks form. In another bowl, beat the egg yolks with the remaining sugar, oil, and espresso powder until the mixture thickens and ribbons when lifted. Gently fold half of the egg whites into the yolk mixture to lighten it, then fold in the remaining whites until fully combined. Gradually fold in the flour mixture in four additions until just incorporated. Pour the batter into the prepared pan, spreading evenly.
  2. Bake Sponge Cake: Bake the sponge cake for 12 to 15 minutes or until it springs back when lightly touched. Remove from the oven and immediately loosen the edges with a sharp knife. While hot, flip the sponge onto a large tea towel dusted with cocoa powder, peel off the parchment paper, then roll the cake and towel into a tight log starting at the short end. Let it cool completely, about one hour. This step helps the cake retain its shape without cracking.
  3. Make Chocolate Ganache: Heat the cream in a small saucepan over medium heat until it comes to a simmer. Remove from heat and whisk in the chopped semi-sweet chocolate until completely melted and smooth. Transfer to a heatproof bowl, cover the surface with parchment or plastic wrap to prevent skinning, and cool until spreadable, approximately two hours.
  4. Prepare Bourbon Caramel Sauce: In a heavy-bottomed saucepan over medium heat, combine sugar and water, stirring until the sugar dissolves and the mixture turns an amber color, about 5 to 8 minutes. Remove from heat, stir in butter until fully incorporated, then slowly add cream and bourbon (the mixture will bubble vigorously), stirring continuously. Return briefly to low heat if needed to combine, then remove from heat and allow to cool. Store refrigerated in an airtight container.
  5. Prepare Cream Cheese Filling: Beat softened cream cheese and sugar until light and smooth. Add milk and vanilla extract, and continue beating for another minute. Fold in whipped cream gently until fully combined and smooth.
  6. Assemble Swiss Roll: Once cooled, carefully unroll the sponge cake. Brush the surface evenly with bourbon. Spread the cream cheese filling over the cake, leaving a 1.5-inch border at the far end. Roll the cake back up tightly in the same direction as before. Wrap the roll firmly in plastic wrap and refrigerate until ready to serve.
  7. Finish and Serve: Unwrap the chilled roll and place it on a serving platter. Spread the chocolate ganache over the top and sides of the roll evenly. Drizzle the bourbon caramel sauce over the top, then garnish with chopped pecans, pralines, or chocolate shavings for added texture and flavor. Slice and serve to enjoy a rich, boozy chocolate dessert.

Notes

  • Rolling the sponge cake while hot helps prevent cracking during assembly.
  • Use room temperature eggs for better volume in the sponge.
  • Control the caramel cooking carefully to avoid burning; amber color is ideal.
  • Whipped cream folded into the cream cheese filling adds lightness and creaminess.
  • Store the assembled Swiss roll refrigerated and consume within 2-3 days for best freshness.

Keywords: chocolate swiss roll, bourbon dessert, pecan roll, chocolate ganache, caramel sauce, cream cheese filling, sponge cake roll

Find it online: https://kitchenwithkai.com/chocolate-bourbon-pecan-swiss-roll-recipe/